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The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase (PPO) of Golden Delicious apple cubes was studied. Dipping in ascorbic acid (0.2‐10 g/L range) and in NaCl (0.2‐1 g/L range) solutions for 5 min increases the PPO activity. Citric acid solutions (0.2‐10 g/L range) have little or no inhibition of PPO. A 90‐100% PPO inhibition was obtained with a 5 min dip in mixtures of ascorbic acid and citric acid (10 + 2 g/L), and of ascorbic acid and sodium chloride (10 + 0.5 g/L).

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